Creamy Pepper Jack Chicken Enchilada Casserole Recipe

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These creamy pepper jack chicken enchiladas are to die for. So cheesy and so creamy.

Servings: 8


4 chicken breasts, cooked and cut into bite size pieces
10.5 oz can cream of chicken soup
1 pint sour cream
4 oz can Ortega green chilies, chopped
½ cup chopped green onion
9 medium size tortillas
¾ lb. grated pepper jack cheese
¼ lb. grated cheddar cheese


  1. In a large bowl, combine soup, sour cream, chilies, onions and pepper jack cheese together.
  2. Take out and set aside 2 cups of this mixture.
  3. Add chicken pieces to the original cream mixture bowl and mix together.
  4. Spray a 9×13 pan with cooking spray.
  5. Layer the bottom of the pan with 3 tortillas ripped into fourths.
  6. Spread ½ of the chicken mixture over the tortillas. .
  7. Rip 3 more tortillas up and layer over the chicken mixture.
  8. Spread the rest of the chicken mixture over the tortillas.
  9. Layer with 3 more torn tortillas
  10. Pour the 2 cups of sauce over the top of the tortillas. Top with Cheddar cheese.
  11. Bake at 350 degree for 40-45 minutes.
  12. Top with a dollop of sour cream and guacamole.

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